Israeli Couscous With Lemon Mint Peas Feta And Pickled Shallots Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALLOTS RECIPE - (4.1/5)



Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots Recipe - (4.1/5) image

Provided by DreiFromBK

Number Of Ingredients 14

1/3 cup red wine vinegar
2 tablespoons sugar
Salt and pepper
2 shallots, sliced thin
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon red pepper flakes
1 recipe Simple Israeli Couscous, cooled
4 ounces baby arugula, roughly chopped, about 4 cups
1 cup fresh mint leaves, torn
1/2 cup frozen peas, thawed
1/2 cup shelled pistachios, toasted and chopped
3 ounces feta cheese, crumbled, about 3/4 cup

Steps:

  • For efficiency, let the shallots pickle while you prepare the remaining ingredients. In a small saucepan, bring vinegar, sugar and a pinch of salt to a simmer over medium heat. Stir until the sugar dissolves. Add shallots, stir, cover and remove from heat. Allow to cool for about 30 minutes. Drain and roughly chop shallots. Set aside. Using a medium saucepan, heat couscous and oil over medium heat for about 6 minutes or until half the grains are golden brown. Add water and salt, stir. Increase the heat to high and bring to a boil. Stir. Reduce heat to low, cover and allow to simmer for about 10 minutes or until all the water is absorbed. Turn off heat and let stand, still covered for 3 minutes. Next, grab a baking sheet. Spread the couscous in a single layer and cool. Set aside. Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous and toss in dressing. Then add arugula, mint, peas, 1/2 cup feta and shallots. Toss gently. Season with salt and pepper and transfer to a pretty bowl. Sprinkle the remaining 1/4 cup of feta. Add a squeeze of lemon juice over the salad if desired. Serve chilled or at room temperature. This salad is best the day it is made, but does make nice leftovers for lunch or dinner the next day. Enjoy!

ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALL



Israeli Couscous With Lemon, Mint, Peas, Feta, and Pickled Shall image

I'd been looking to find a recipe using Israeli Couscous (not easily found in our little rural town up until recently) and saw this being made on "America's Test Kitchen." It's a wonderful combo of textures and flavors -- hubby raved!

Provided by lecole54

Categories     Greens

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/3 cup red wine vinegar
2 tablespoons sugar
salt and pepper, to taste
2 shallots, sliced thin
3 tablespoons olive oil, extra virgin
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon red pepper flakes
2 cups israeli couscous, cooled (see below)
4 ounces baby arugula, roughly chopped
1 cup fresh mint leaves, torn
1/2 cup frozen peas, thawed
1/2 cup shelled pistachios, toasted and chopped
3 ounces feta cheese, crumbled (3/4 cup)

Steps:

  • Bring vinegar, sugar, and pinch salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Remove pan from heat, add shallots, and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid.
  • Whisk oil, lemon juice, mustard, pepper flakes, and 1/8 teaspoon salt together in large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons pistachios, 1/2 cup feta, and shallots and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup feta and remaining 2 tablespoons pistachios and serve.
  • For Israeli Couscous: Heat 2 cups of couscous and 1 tablespoon olive oil in a medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add 2-1/2 cups of water and 1/2 teaspoon of salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.

Nutrition Facts : Calories 624.4, Fat 22.8, SaturatedFat 5.8, Cholesterol 20.1, Sodium 371.5, Carbohydrate 85.5, Fiber 7.7, Sugar 10.1, Protein 19.7

More about "israeli couscous with lemon mint peas feta and pickled shallots recipes"

ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED …
israeli-couscous-with-lemon-mint-peas-feta-and-pickled image
Web To make pasta salad using Israeli couscous, we first toast the spheres in oil to bring out their nuttiness. We then cook the couscous in a …
From americastestkitchen.com
5/5 (17)
Category Side Dishes, Vegetarian, Quick, Salads
Servings 6


ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA AND …
israeli-couscous-with-lemon-mint-peas-feta-and image
Web Aug 29, 2017 Heat couscous and oil in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5-6 …
From katecooksthebooks.com
Servings 6
Estimated Reading Time 2 mins
Category Cook's Illustrated Magazine


ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA AND …
israeli-couscous-with-lemon-mint-peas-feta-and image
Web Aug 16, 2015 Whisk oil, lemon juice, mustard, pepper flakes, and 1/8 teaspoon (0.5 ml) salt together in large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons (90 ml) pistachios, ½ cup (125 ml) …
From eyeforarecipe.ca


ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALLOTS ...
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA AND PICKLED SHALLOTS ...
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


ISRAELI COUSCOUS SALAD WITH PICKLED SHALLOTS, PEAS AND FETA +5 …
Web Sep 7, 2015 Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous, arugula, mint, peas, 1/2 cup feta and shallots. Toss gently. …
From cupsandspoonfuls.com


ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALLOTS ...
Web Save this Israeli couscous with lemon, mint, peas, feta, and pickled shallots recipe and more from Cook’s Illustrated Magazine Special Issue: All-Time Best Side Dishes (2019) ...
From eatyourbooks.com


ISRAELI COUSCOUS WITH LEMON MINT PEAS FETA AND PICKLED SHALL …
Web Remove pan from heat, add shallots, and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid. Whisk oil, lemon juice, mustard, pepper …
From wikifoodhub.com


ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALLOTS ...
Web Save this Israeli couscous with lemon, mint, peas, feta, and pickled shallots recipe and more from The Complete America's Test Kitchen TV Show Cookbook, 2001-2017: Every …
From eatyourbooks.com


ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED …
Web Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. …
From americastestkitchen.com


ISRAELI COUSCOUS WITH LEMON MINT PEAS FETA AND PICKELED SHALLOTS …
Web Add cooled couscous, arugula, mint, peas, 6 tablespoons pistachios, 1/2 cup feta, and shallots and toss to combine. Season with salt and pepper to taste and transfer to …
From homeandrecipe.com


ISRAELI COUSCOUS WITH LEMON MINT PEAS FETA AND PICKLED SHALLOTS …
Web Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous and toss in dressing. Then add arugula, mint, peas, 1/2 cup feta and …
From wikifoodhub.com


ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALLOTS ...
Web a fresh orzo salad full of charred corn, caramelized cherry tomatoes, arugula, herbs, Prosciutto di Parma, and a garlicky parmesan vinaigrette servings: 4-6
From pinterest.com


ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA AND PICKLED SHALLOTS ...
Web Jun 25, 2018 - There's something about Israeli couscous that I'm infatuated with. I don't know if it's the toothsome, pasta-like texture, the neutral palette that makes it the perfect …
From pinterest.com


ISRAELI COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALLOTS ...
Web Go to Community recipes! ... mYeWFZa. GpkzBq0hc. Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots. americastestkitchen.com tbbbnbab. loading...
From copymethat.com


Related Search